Praline Pudding Recipe

Heat dairy

In a medium saucepan, combine 3 cups whole milk, 1 cup heavy cream, 3 tablespoons granulated sugar, and 1 teaspoon salt. Warm over medium heat until mixture is steaming and just below a simmer (small bubbles forming at edge). Do not boil.

Temper yolks

In a medium bowl, whisk 6 egg yolks with 3 teaspoons cornstarch until smooth and pale. Slowly pour 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper.

Cook custard

Return the tempered yolk mixture to the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the mixture thickens and coats the back of the spoon (about 5–8 minutes). Do not let it boil to avoid curdling.

Finish and cool

Remove from heat and stir in 2 teaspoons vanilla extract. If any small lumps formed, strain the custard through a fine-mesh sieve into a clean bowl. Pour the pudding into individual serving dishes or a shallow container. Press a square of plastic wrap directly onto the surface to prevent a skin from forming. Chill in refrigerator at least 2 hours (or until fully set).

Toast pecans

While the pudding chills (or just before making the praline), preheat the oven to 350°F (175°C). Spread 1 cup coarsely chopped pecans on a baking sheet and toast 5–7 minutes until fragrant. Watch closely to avoid burning. Remove and let cool.

Make praline

In a medium heavy skillet or saucepan over medium heat, melt 4 tablespoons unsalted butter with 1 cup packed light brown sugar. Stir continuously until the sugar dissolves and the mixture becomes syrupy, about 3–4 minutes. Add the toasted pecans and 1 tablespoon maple syrup or light corn syrup (optional) and stir to coat. Continue cooking 1–2 minutes until nuts are glazed and mixture thickens slightly. Remove from heat and stir in 1 teaspoon flaky sea salt. If the praline syrup is too runny, cook an additional 1–2 minutes to reduce; if it thickens too much while cooling, gently rewarm before using.

Cool and break

Spread the praline mixture on parchment or a silicone mat to cool and set slightly (5–10 minutes). Break into small shards or chop coarsely for sprinkling. Reserve a portion of the praline for serving and some larger pieces for garnish.

Remove chilled pudding from refrigerator and remove plastic wrap. Spoon or sprinkle the chopped praline topping over each pudding portion, pressing lightly so some praline adheres to the surface. Add a dollop of whipped cream if using and garnish with toasted pecan halves. Serve immediately so praline topping keeps its crunch. Leftover pudding can be stored covered in the refrigerator up to 3 days; store praline separately and add before serving to maintain texture.